Author Notes: These timbales, or muffins, made with
green peas are sure to be a huge hit—
guests will eat even the smallest crumb. (From "Cooking with the Movies: Meals on Reels.") —Anthony Chiffolo
- 3 cups water
- 1 teaspoon salt
- 4 cups peas (fresh or frozen [thawed])
- 3 small pearl onions, finely chopped
- 1/4 cup very fine plain bread crumbs
- 2 1/2 teaspoons fresh mint, chopped
- 1/4 teaspoon cayenne
- 2 eggs
- 1/4 cup Parmesan cheese, grated
- 1/2 cup whipping cream
- sour cream
- mint leaves
- Preheat the oven to 350°F.
- Bring the water and salt to a boil in a small pot; add the peas and cook for only 2 minutes or so. Drain and run under cold water until cool.
- Place the peas, onions, breadcrumbs, mint, and Cayenne in a blender and whir for 1–2 minutes; with the motor running, add the eggs, then slowly pour in the Parmesan cheese and the whipping cream. Blend well.
- Lightly grease a large muffin pan with shortening, making sure the surface and sides of every well are oiled to prevent sticking. Pour the pea mixture into each well, filling it about two-thirds full. Bake for 30–35 minutes, or until a toothpick comes out clean when inserted.
- Allow to cool for 5 minutes; using a rubber spatula, go around the edges and carefully spoon the pea muffins onto a large platter. Decorate each with a dollop of sour cream and a mint leaf.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe